Recipe courtesy of Mary Sue Milliken and Susan Feniger
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Yield:
about 1 cup
Level:
Easy

Ingredients

Directions

On a comal, roast the serranos and tomatoes for 5 to 10 minutes or until they are charred. Discard the very black skin. In a molcajete, with a tejolote, grind the serranos and garlic and add salt and pepper. When they are roughly ground, add the tomatoes and continue grinding.

Serve in the molcajete or a small bowl.

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